Fish Cakes #3

fish cakes

Fish Cakes #3

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Servings: 4
Calories: 510
Prep Time 20 minutes
Cook Time 20 minutes


  • 8 oz coley cubed
  • knob of butter
  • salt and pepper
  • 8 oz mashed potatoes
  • 4 oz Cheddar cheese grated
  • 1 oz plain flour
  • 1 egg lightly beaten
  • 4 oz fresh white breadcrumbs
  • oil for frying


  • lemon slices
  • lime slices
  • parsley sprigs


  • Place the fish on a buttered flameproof plate, season and cover with foil. Steam over a pan of boiling water for 10 -15 minutes or until the fish flakes easily.
  • Flake the fish and mix with the potato and cheese. Season, divide the, mixture into eight portions and pat each into a round cake. Coat the fish cakes in the flour, dip into the egg and then into the breadcrumbs.
  • Heat the oil in a frying pan and fry the fish cakes until golden brown on the underside, then turn and cook until golden on the other side. Drain on absorbent kitchen paper.
  • Garnish the fish cakes with lemon and lime slices and parsley sprigs.

Freezer Tip

  • For real speed, use instant mashed potato. Freeze the cakes before frying - put them on a baking tray covered with cling film and open freeze. Pack in freezer bags when hard.
Calories: 510 kcal
Carbohydrates: 72 g
Protein: 27 g
Fat: 13g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 101 mg
Sodium: 579 mg
Potassium: 891 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 382 IU
Vitamin C: 46 mg
Calcium: 285 mg
Iron: 3 mg
Ingredients Fish & Seafood
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